I am a great fan of oven cooked, thick creamy mac and cheese, but in the summer I can’t always face using the oven. The remedy is a stove top recipe which is rich and creamy, and “cooler” to make.
- Macaroni 1 1/2 cups dry (I used gluten-free rice, maize and quinoa pasta)
- Butter 3 Tbs
- Gluten-free Flour 2 Tbs
- Cheddar Cheese 100 g (mature is best)
- Mature Goats Cheese 50 g
- Parmesan 1 Tbs shredded
- Milk 200 ml
- Double Cream 3 Tbs
- Red Onion 1 large
- Spring Onions 3
- Ground Mustard Powder 3/4 tsp
- Ground Black Pepper 1/4 tsp
- Salt to taste
- Water as per pasta instructions
Prepare the macaroni as per the manufacturer’s instructions. In a medium sauce pan melt the 2 tablespoons of butter, and then stir in the flour until lightly browned. Grate the cheddar cheese and slowly stir it in, adding splashes of milk until the cheese melts and the mixture becomes a thick sauce and remove from the heat. In a frying pan, melt the remaining butter. Dice the onions and add them to the hot butter. Fry until lightly browned and then lightly salt to taste. Grate the goats cheese. Drain the macaroni and return it to the pan. Stir in the onions, mustard, pepper, and grated cheese and Parmesan. Stir in well, then place pan on low heat add the cheese sauce and cream. Mix well until the cheese is evenly melted and the pasta well coated. Add additional salt and pepper to taste.